Cut the peppers in half lengthwise and remove the stems and seeds; set the peppers aside. Melt the butter in a large skillet over medium low heat. Add the celery, onions and garlic. Add the ground beef and sauté together until the beef is completely cooked and the onions begin to soften. Add the bread crumbs, softened bread, 1/4 cup of the parmesan and parsley and season with salt and pepper. Remove from heat and let cool slightly. Work the eggs into the stuffing. If more moisture is needed, add a little milk or broth to the stuffing mixture. Spoon a tablespoon of tomato sauce into each pepper then fill with the stuffing. Place them in a shallow baking dish greased with olive oil and a touch of tomato sauce. Bake in a preheated 350° oven for 30 minutes or until the bell peppers are tender. Spoon more tomato sauce over each stuffed pepper and sprinkle with parmesan cheese. Bake 8 to 10 minutes longer. Drizzle with extra-virgin olive oiland finish with more parmesan cheese. Serve!